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Begin by preheating the oven to 190 degrees Celsius
Heat the oil in a heavy based pan and add the diced onion, sauté until translucent
Crush and add the garlic clove and spices and fry for 2 more minutes
Finely chop the mushrooms and add to the pan and cook down for 10 minutes until softened and releasing moisture
Add the mushroom mix to a muslin cloth or a sieve and strain well to remove excess moisture
Add the drained mushrooms, the chickpeas, cornflour, soy sauce, balsamic vinegar and salt to a food processor and blend until a chunky paste is formed
Cut your pastry roll in half lengthways
Add two long strips of the ‘sausage meat’ and fold over on itself to create a roll
Use a fork to press the sides together then cut into equal sections
Whisk an egg in a separate dish (or use oat milk to make it vegan) and brush on top of the pastry and sprinkle with sesame seeds
Cook for 40 minutes, remove from the heat and leave to cool before serving
Store in the fridge in an airtight container